This Caramel Maple Pecan Pie is a sweet twist on the classic pecan pie, perfect for cozy autumn days or holiday gatherings. Its combination of rich caramel, pure maple syrup, and crunchy pecans creates an irresistible dessert that’s sure to impress.
Unbaked pie crust forms the base of our pie, holding all the delicious filling in place. You can use store-bought for ease or make your own if you’re feeling adventurous. Granulated sugar and light corn syrup both contribute to the sweet and gooey texture typical of pecan pie, while the maple syrup adds a distinct, warm flavor that sets this recipe apart. Unsalted butter adds richness and a smooth texture. Our binding agents are eggs, providing structure to the filling. Vanilla extract enhances all the flavors, while pecan halves are the star of the show, offering that unmistakable crunch. A pinch of salt balances the sweetness, and the caramel sauce drizzled on top offers a luxurious finishing touch.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent option, serve it slightly warm with a drizzle of extra caramel sauce on top. It’s a great ending to a holiday meal or a comforting treat on a chilly day.
First, preheat your oven to 350°F (175°C) to ensure it’s hot and ready when you are. In a large mixing bowl, whisk together the granulated sugar, corn syrup, and maple syrup until they’re well combined. You’re looking for a smooth consistency here.
Next, add in the melted butter, eggs, vanilla extract, and salt to the sugar mixture. Whisk everything until smooth. The mixture should be a uniform, pale brown color without any streaks of egg.
Now, take your unbaked pie crust and arrange the pecan halves inside. It’s like creating a cozy bed for the filling. Once that’s done, pour the filling over the pecans, ensuring they’re evenly distributed. This helps the pecans float to the top during baking, giving your pie that signature look.
Drizzle the caramel sauce over the top of the pie filling. Don’t worry if it looks a bit uneven; it’ll spread out beautifully as it bakes. Place your pie on a baking sheet (to catch any spills) and slide it into the preheated oven.
Bake for 50 to 60 minutes. You’ll know it’s done when the pie is set and the top is a deep, golden brown. Let it cool completely on a wire rack before serving. This cooling step is crucial as it allows the filling to set properly.
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